Home / Dessert / 12-Inch Cast-Iron Skillet Pecan Pie

12-Inch Cast-Iron Skillet Pecan Pie

My family is made up of a bunch of traditionalists.  So, for holidays like Thanksgiving, we never venture very far past pecan or pumpkin pie. That said, I still enjoy trying new recipes.  What caught my eye with this recipe is its rustic look and the fact that you cook it in a cast-iron skillet (my new favorite kitchen “toy”).  We hosted 11 people this Thanksgiving, and this pie served everyone easily.  I hope your family enjoys it as much as mine did. 

Ingredients

Special Equipment

12-inch cast iron skillet

Crust

2 batches of the Best Pie Dough

Filling

8 Tablespoons (1 stick) unsalted butter
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
1/4 cup molasses
1/4 cup light corn syrup
1 1/2 teaspoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 large eggs, lightly beaten
6 cups pecan halves
1 tablespoon turbinado sugar

Directions

Note: Crust can be made up to 2 days in advance and stored in the refridgerator.

Preheat oven to 375 degrees. Spray a 12-inch cast-iron skillet with cooking spray.

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Between 2 sheets of parchment paper or on a lightly floured surface, roll out dough to a 15-inch diameter circle.

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Transfer dough to prepared skillet, pressing into the bottom and sides.  Put skillet in the refridgerator.

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In large saucepan, melt butter over medium heat.

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Add brown sugar, molasses, and both corn syrups, stirring until brown sugar is dissolved.

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In a small bowl, mix 1/2 cup of the sugar mixture with the cornstarch.  Return to saucepan.  Add cinnamon, vanilla, and salt. Whisk in the 4 eggs until combined.  Stir in pecans. Remove skillet from refridgerator.  Add pecan mixture to pie shell. Fold edges of dough over filling.

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In a small bowl, whisk egg.  Brush over crust and sprinkle crust with turbinado sugar.

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Bake until filling is set and crust is golden brown, about 40 minutes.

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12-Inch Cast Iron Skillet Pecan Pie
Author: 
Recipe type: Dessert
 
My family is made up of a bunch of traditionalists. So, for holidays like Thanksgiving, we never venture very far past pecan or pumpkin pie. That said, I still enjoy trying new recipes. What caught my eye with this recipe is its rustic look and the fact that you cook it in a cast-iron skillet (my new favorite kitchen "toy"). We hosted 11 people this Thanksgiving, and this pie served everyone easily. I hope your family enjoys it as much as mine did.
Ingredients
  • Special Equipment
  • 12-inch cast iron skillet
  • Crust
  • 2 batches of the Best Pie Dough
  • Filling
  • 8 Tablespoons (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • ½ cup dark corn syrup
  • ¼ cup molasses
  • ¼ cup light corn syrup
  • 1½ teaspoons cornstarch
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 4 large eggs, lightly beaten
  • 6 cups pecan halves
  • 1 tablespoon turbinado sugar
Instructions
  1. Note: Crust can be made up to 2 days in advance and stored in the refridgerator.
  2. Preheat oven to 375 degrees. Spray a 12-inch cast-iron skillet with cooking spray.
  3. Between 2 sheets of parchment paper or on a lightly floured surface, roll out dough to a 15-inch diameter circle.
  4. Transfer dough to prepared skillet, pressing into the bottom and sides. Put skillet in the refridgerator.
  5. In large saucepan, melt butter over medium heat.
  6. Add brown sugar, molasses, and both corn syrups, stirring until brown sugar is dissolved.
  7. In a small bowl, mix ½ cup of the sugar mixture with the cornstarch. Return to saucepan. Add cinnamon, vanilla, and salt. Whisk in the 4 eggs until combined. Stir in pecans. Remove skillet from refridgerator. Add pecan mixture to pie shell. Fold edges of dough over filling.
  8. In a small bowl, whisk egg. Brush over crust and sprinkle crust with turbinado sugar.
  9. Bake until filling is set and crust is golden brown, about 40 minutes.
 

 

 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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2 comments

  1. I’d like to make this for a church dinner next Sunday. I’m wondering if it would be OK to make this ahead of time, say on Saturday, so I don’t have so much to do on Sunday morning.

    • Absolutely! Since you are taking the pie to another location, I would serve it at room temperature the next day and it will be great. If you reheat it, the only issue is the cast iron will get hot and it could be difficult to travel with. If it can be reheated, preheat your oven to 200 degrees and heat the pie for 15 minutes then take it out of the oven and let it rest for another 15 minutes while the hot cast iron does the rest of the work. Please let me know how it turns out!

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